Matcha Cake with Buttercream & Raspberry Frosting

Matcha Cake with Buttercream & Raspberry Frosting

Hi all! I realize its been a while since a recipe has appeared on this blog. But good things come to those who wait, and I have several recipes, the results from my kitchen experiments that took place over this past weekend, ready and about to come your way.

I was skeptical when baking up this particular Matcha cake, worried it wouldn’t come out tasting as delectable as I hoped. I was especially anxious because I would be serving it to friends with high expectations 😉 However I was relieved to find this cake immediately claimed as the favorite sweet on the table!!!

The cake itself is lactose-free and sugar-free. The frosting is not sugar-free, though I did offer a sugar-free alternative frosting idea.

(Note: you can of course find a sugar-free frosting recipe online. If you aren’t opposed to dairy, I imagine a mascarpone mixed with honey and vanilla extract would be delicious on this cake. This would also be refined sugar-free).

Directions

1.Preheat oven to 325 degrees.

In a mixing bowl, cream butter, coconut sugar & oil together using a fork. Add eggs one at a time.

Mix in milk, vanilla & matcha powder.

In a separate bowl, sift flour and baking powder together.

Add the dry ingredients to the wet ingredients & mix until fully incorporated, so that there aren’t any lumps.

Evenly divide batter between two greased & floured 8-inch cake pans.

Bake for 20-25 minutes, or until the cakes are fully cooked. If you insert a knife into the middle and it comes out clean, they are done.

Let cool completely before flipping & frosting.

To make the frosting: whip the butter and powdered sugar together with a fork by hand.Once a frosting consistency, stir in the vanilla and 2-3 tablespoons of honey.Taste.If the taste is to your liking, refrigerate frosting until ready to use.If not sweet enough, add in some more honey.If too sugary, add in a bit more butter.

Frost cakes as desired & sprinkle with a touch of matcha! I pressed raspberries into the frosting for the middle layer of the cake. YUM!